These Avocado and Chorizo Stuffed Party Rolls with Creamy Avocado Cilantro Ranch Dip are the ULTIMATE party food! 

Oh my goodness you guys, I am so excited!!

Remember last week when I told you all about the big, HUGE California Avocado Cinco de Mayo Recipe Fiesta?

Well it’s only one week away!!

Have you been working hard at creating a “delicioso” Cinco de Mayo-ish recipe with those one of a kind California Avocados? You better be! $1600 is at stake, and I want you to win!!

To get you going I whipped up some party food, cause Cinco de Mayo has fiesta written all over it, don’t you think?

When I think of party food I think of finger food, and these Avocado and Chorizo Stuffed Party Rolls are finger lickin’ good!

I also threw together a killer Creamy Avocado Cilantro Ranch Dip to go along with these tasty stuffed rolls. Together, they are unstoppable.

I love how these rolls turned out. By overlapping the bread dough and stuffing them with delicious California Avocados and spicy chorizo, it’s a beautiful and tasty center piece for your party guests to dig in to.

You’ll love how easy this recipe is because I used frozen roll dough as the base. No messing with yeast on this one guys!

For the chorizo I used a pre-cooked Spanish style {spicy} link, that I then cut into small pieces. Feel free to substitute this with anything from diced grilled chicken breast, to ground beef! The possibilities for this stuffing are endless.

The most important thing you want to stuff in these rolls are some creamy California Avocados. Did you know that avocados are such an essential part of Cinco de Mayo festivities that the California Avocado Commission estimates that over 87 million pounds of avocados will be consumed during this time of the year?!

So yeah… I’m sure you wont have any trouble getting in on the recipe contest next week, right!?

Once the rolls are stuffed, sprinkle a little cheddar cheese on top then bake away!

I’m swooning over the kick of spice from the chorizo mixed with the creamy California Avocados. It’s all wrapped up and ready to party!

Tell me you want to dig into that right now, cause I know I do.

Who’s ready to party with me?

Grab some California Avocados and get started creating and sharing those recipes for a chance to win $500 + a California Avocado gift basket (valued at $75) or $250!! {check out this post for more details on the contest}

Don’t forget you get TWO chances to win (per recipe)!! Once right here on my site, and also Rachel from A Southern Fairytale is picking two winners as well. Hop on over and see what she made with some California Avocados!

Make sure you don’t miss a thing! Follow I Wash You Dry here:
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Avocado and Chorizo Stuffed Party Rolls with Creamy Avocado Cilantro Ranch Dip

An appetizer filled with veggies and just a little spiciness plus an amazing dip!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Appetizer

Cuisine: American

Servings: 8

Calories: 388 kcal

Author: Shawn

Ingredients

For the Rolls:

• 12 frozen roll dough balls, thawed
• 1 ripe California Avocado, peeled, pitted and diced
• 1 cup spicy Spanish style Chorizo, precooked link, cut into a small dice
• ½ cup frozen corn kernels, thawed
• 1 fresh jalapeño pepper, diced (feel free to remove the seeds if you want it less spicy)
• 1 tsp salt
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp onion powder
• ¼ cup chopped cilantro
• ½ cup shredded cheddar cheese

For the Dip:

• 1 ripe California Avocado, peeled and pitted
• 1 cup sour cream
• 1 jalapeno pepper, stem removed (feel free to remove the seeds if you don't like it spicy)
• Juice of 1 lime, or more depending on your preference
• 1 green onion, diced
• 1 tsp Gourmet Garden Garlic, or 1 tsp minced garlic
• 1/4 cup chopped cilantro
• 1 tbsp Ranch seasoning mix
• 1/2 tsp salt

US Customary - Metric

Instructions

For the Rolls:

• Lightly flour a clean area on your counter top, then combine the dough balls into one ball. Roll the dough into a large circle (similar to a pizza), then cover with plastic wrap and let rest while you prepare the filling.
• Preheat oven to 375 degrees F.
• In a medium size bowl combine the diced California Avocado, diced chorizo, corn, jalapeño, salt, garlic powder, paprika, onion powder and cilantro, and lightly toss to evenly incorporate the ingredients. Set the avocado mixture aside.
• Remove the plastic wrap from the bread dough and using a pizza cutter, make 8 even pie shaped pieces. Place the dough triangles on a pizza pan with the long point of the triangle pointing out, and the smaller sides slightly overlapping each other to create an interlocking ring.
• Evenly distribute the filling among the dough triangles, then take the long part of the dough, wrap it over the filling and tuck it underneath. (Some filling will be showing still)
• Sprinkle the stuffed rolls with a little cheddar cheese, then bake for 15-20 minutes.

For the Dip:

• Combine all ingredients into a blender or food processor and blend until smooth. Store in an air tight container in the fridge.

Nutrition

Calories: 388kcal | Carbohydrates: 32.3g | Protein: 13.5g | Fat: 23.4g | Cholesterol: 40.2mg | Sodium: 1012.2mg | Sugar: 3.9g | Vitamin A: 5IU | Vitamin C: 31mg

Keywords: avocado, chorizo, ranch dip, rolls

DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

Need even more inspiration?

Dara from Cookin’ Canuck made – Kicked Up Avocado Margaritas
Kristen from Dine and Dish made – Bacon Avocado Tomato Pasta Salad w/ Avocado Ranch Dressing

disclaimer: I am a proud ambassador for California Avocado Commission, and this post is in partnership with them. All thoughts and opinions are my own.